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Chicken Broccoli Divan: A 5-Step Simple Meal

Looking for a quick meal, easily thrown together with minimal effort?  Look no further!  Like the Salsa Fresca Chicken, this meal is easily assembled with a few simple ingredients in a few simple steps, but is packed with flavor.

It is also one of those meals that holds many different components of a well-rounded meal built right in.  Who doesn’t love a meal with the veggies baked within?  That way, you have more room for the fruits and bread to fit on the plate!  This is one of those comfort foods similar to my Tater Tot Casserole or Easy and Creamy White Chicken Enchilada, but the added flavor spice I suggest below will set it apart from either, adding a savory kick that my family can’t live without.

INGREDIENTS

  • 2-3 cups broccoli florets
  • 2 cups cooked chicken, shredded
  • 1 cup mozzarella cheese
  • 2- 10.5 oz. cans Cream of Mushroom soup
  • 1 cup sour cream
  • 1/2-3/4 cup milk
  • 1/4-1/2 tsp. curry powder (optional, but highly recommended– gives it a great flavor)
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 pkg. instant stuffing mix
  • 1 1/2 cups water
  • 4 Tbsp. butter (optional)

INSTRUCTION

Preheat oven to 350 degrees Fahrenheit.

In a greased 9×13 baking dish layer your…

2-3 cups broccoli florets.  I don’t try and cram them all in, simply place enough at the bottom of the pan to cover.  You can see that there are spaces around some, nothing super tight.  I also like mine to be cut pretty small, to make it more bite-sized.  I would recommend cutting them to your preference, making sure to do a single layer with space enough for the creamy goodness to seep around the pieces.

Next, comes the shredded chicken.  When shredding my chicken, I don’t worry too much about making sure they are all a certain size.  Once I have three size (small, medium, and bite-sized), I consider it ready for this meal.

Click {HERE} to learn how to cook frozen chicken in the Instant Pot.  It’s nice, because you can take these ingredients, even if frozen, and make this meal in under 90 minutes, freezer to table.  Awesome!!

Sprinkle the cheese over the chicken.

Begin boiling your 1 1/2 cup water and 4 Tbsp. butter in a medium saucepan.  Bring to a boil.  Add stuffing mix to a large mixing bowl.  Once the water is boiling, add to your mix and fluff, allowing to sit for a few minutes.

In a large mixing bowl, combine condensed soup, sour cream, milk, curry, salt, and pepper until well mixed and creamy.  It should be the consistency of a cake batter, easily poured over chicken.

Once your soup mixture is poured over the cheese layer, your stuffing should be ready to sprinkle over the soup mixture.

Bake, uncovered, for 30-45 minutes.

This meal is one of those that is kind of customizable.  After 30 minutes baking, pierce a piece of broccoli to test the firmness.  If you like your broccoli more firm, in essence, more crunchy, and your fork can somewhat easily be forced through a piece, I’d say you’re done at 30 minutes, which is how we like ours.  However, if you like your casseroles to be a bit more soft, I’d say continue the time at 5-minute intervals, until the fork pierces through the broccoli at the firmness you prefer.  With the other ingredients only needing to be warmed through, the broccoli is the only thing that needs to be cooked to your liking.

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Chicken Broccoli Divan
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Course: dinner
What You Need
  • 2-3 cups broccoli florets
  • 2 cups cooked chicken, shredded
  • 1 cup shredded cheese
  • 2 10 oz. cans Cream of Mushroom soup
  • 1 cup sour cream
  • 1/2-3/4 cup milk
  • 1/4-1/2 tsp. curry powder optional, but recommended
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 pkg. instant stuffing mix
  • 1 1/2 cups water
  • 4 Tbsp. butter optional
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.

  2. In a greased 9x13 baking dish, layer broccoli along the bottom of the dish.  Allow a little space throughout the broccoli, never cramming.

    Layer shredded chicken over the broccoli layer.

    Sprinkle cheese over the chicken layer

  3. Begin boiling the 1 1/2 cup water and 4 Tbsp. butter in a medium sauce pan. 

    Pour instant stuffing mix into a medium mixing bowl.  Set aside.

    Once the water is boiling, pour over stuffing mix, fluff, and set aside.

  4. Combine condensed soup, sour cream, milk, curry, salt, and pepper in a large mixing bowl.  The mixture should be the consistency of a cake batter, easily poured over the cheese layer.

  5. Sprinkle the prepared stuffing over the soup layer.

  6. Bake, uncovered, for 30-45 minutes.  

    After 30 minutes baking, pierce a piece of broccoli to test the firmness.  If you like your broccoli more firm, in essence, more crunchy, and your fork can somewhat easily be forced through a piece, I'd say you're done at 30 minutes, which is how we like ours.  However, if you like your casseroles to be a bit more soft, I'd say continue the time at 5-minute intervals, until the fork pierces through the broccoli at the firmness you prefer.  With the other ingredients needing to be warmed through, the broccoli is the only thing that needs to be cooked to your liking.  

More Savory Chicken Recipes

~Steph

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